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Recipes
Mediterranean Seafood Chowder
By nurseliz
In a Dutch oven, saute peppers and onion in oil until tender
- 1-1/2 cups chopped sweet yellow or red peppers
- 1 large onion, quartered and thinly sliced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2-1/4 cups water
- 1 can (14-1/2 ounces) chicken broth
- 1 cup uncooked long grain rice
- 1/2 cup white wine or additional chicken broth
- 1/2 to 1 teaspoon dried thyme
- 1/2 to 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 8 ounces uncooked medium shrimp, peeled and deveined
- 8 ounces cod fillets, cut into pieces
Pasta fagioli soup
By nurseliz
Brown beef and sausage. Add ingredients onion,carrot and celery
- 1 lb lean beef
- 3 Italian hot sausages
- 1 onion diced
- 1 large carrot julienned (1 cup)
- 1 stalk celery
- garlic
- 2 14.5 oz diced tomatoes (or 1 + 1 crushed)
- 1 can red kidney beans
- 1 can great Northern beans
- 1 15 oz tomato juice
- 1 12 oz spicy v-8 or more as needed
- 1 tbsp white vinegar
- 1 1/2 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp pepper
- 1 1/2 tsp thyme
- 1/2 lb ditalani
Clam Sauce
By nurseliz
P's prized recipe
- 1 c butter
- garlic
- 2 tbsp flour
- 1 bottle clam juice
- 4 cans chopped clams
- 1 c sliced mushrooms
- sliced green onions
- 1/2 cup white wine
- fresh parsley
Chicken with White Wine Mushroom Sauce
By nurseliz
grilled
- For Brine:
- Ingredients
- 4 cups water
- 1 lemon, quartered and juiced
- 1/4 cup sugar
- 1 cup kosher salt
- 4 (6-ounce) boneless chicken breasts with skin
- 4 drops liquid smoke
- 4 tablespoons unsalted butter, softened
- 8 sage leaves
- Kosher salt and freshly ground black pepper
- Ingredients
- For White Wine Mushroom Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 8 ounces baby bella mushrooms, sliced
- 1/4 teaspoon cayenne pepper
- 1/2 cup semidry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon all-purpose flour
- Special equipment: grill pan
Split Pea Soup
By nurseliz
Directions 1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight
- Ingredients
- 2 1/4 cups dried split peas
- 2 quarts cold water
- 1 1/2 pounds ham bone
- 2 onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
Mushroom-Herb Chicken
By nurseliz
Cooking Light
- Ingredients
- 4 * 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- * Cooking spray
- 3 * 3 large shallots, peeled
- 1 * 1 (8-ounce) package presliced mushrooms
- 1/3 * 1/3 cup dry sherry
- 1 * 1 teaspoon dried marjoram, crushed
- * Freshly ground black pepper (optional)
Open-Face Fillet of Sole
By nurseliz
Campbells
- 4 fresh sole fillets (about 5 ounces each)
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1/4 cup sliced black olives
- 1/4 cup capers
- 3 cups Prego® Chunky Garden Tomato, Onion & Garlic Italian Sauce
- 2 tablespoons unsalted butter
- 1 teaspoon dried oregano leaves, crushed
- 4 slices Pepperidge Farm® Garlic Texas Toast
- Fresh basil leaves
Egg Breakfast Pizza
By nurseliz
Preheat oven to 400 degrees F (200 degrees C)
- 1 pound ground sausage
- 2 (12 inch) prepared pizza crusts
- 12 eggs
- 3/4 cup milk
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (3 ounce) can bacon bits
- 1 small onion, minced
- 1 small green bell pepper, chopped
- 4 cups shredded Cheddar cheese
Fried Chicken
By nurseliz
Preparation Sprinkle chicken with salt and pepper
- Ingredients
- 1 * 1 (3- to 4-pound) whole chicken, cut into pieces
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon pepper
- 2 * 2 cups buttermilk
- * Self-rising flour
- * Vegetable oil
Steak Frites
By nurseliz
1. In a small bowl, stir together the mayonnaise, 1 teaspoon parsley and the garlic
- 1/3 * 1/3 cup mayonnaise
- 2 * 2 teaspoons finely chopped flat-leaf parsley
- 1/4 * 1/4 teaspoon finely chopped garlic
- 3 * 3 tablespoons plus 1 1/2 teaspoons butter, softened
- 1 1/2 * 1 1/2 teaspoons dijon mustard
- * Salt and pepper
- 1 * 1 pound baking potatoes—peeled, rinsed and dried
- 1 1/2 * 1 1/2 teaspoons vegetable oil, plus more for frying
- One * One 1 1/4-inch-thick boneless rib-eye steak (about 1 pound)